You are right about the chiten. You can buy chitenase (sp?) enzymes to help with digestion, they are sold to help with Candida issues. But heat works.
I remember Trad Cotter mentioning it took high heat to break down the chiten, he suggested sauteeing until well done to release the most nutrients. He said butter was best because of synergistic nutrients, but a high temp veg oil like avocado or coconut worked. Yes, that much heat did break down some nutrients, but mostly ones that are easier to get in other foods, the unique nutrients survived.
One trick that I have used when I had an abundance is to dehydrate them and then grind into a flour. You can add the flour to soups and gravy and breads. I do a low heat dehydration and then toast in the oven to crack the chiten before grinding in the food processor.